FOOD SCIENCE AND TECHNOLOGY 205 (3 units) FALL QUARTER (EVEN YEARS)

COURSE GOALS: Food Science and Technology 205 is designed to cover selected topics concerned with use of microorganisms for the production of substances of industrial, medical, or nutritional value, such as amino acids, peptides, enzymes, antibiotics and organic acids. Emphasis will be on metabolic regulation of pathways leading to fermentation products, on yeast fermentations and on genetic manipulations (including recombinant DNA techniques) of industrial microorganisms.

TEXT USED: No text will be required. Reference materials will be placed on reserve.

ENTRY LEVEL: Biological Sciences 1A and 102/103 are required. Microbiology 140, 150, 160 or Biological Sciences 101 are recommended.

COURSE FORMAT: Three meetings per week. Homework, two midterms, a written report and a final will be required.

TOPICAL OUTLINE:

1. Metabolic Regulation - procaryotic vs. eucaryotic
2. Amino acids - regulation and fermentations
3. Nucleotides - regulation and fermentations
4. Genetic improvement of microorganisms - mutagenesis and recombination
5. Genetic improvement of microorganisms - genetic engineering
6. Maximizing protein production - problems of heterologous expression
7. Protein processing, secretion and recovery
8. Modification of metabolic capabilities of microorganisms
9. Enzymes - protein engineering
10. Yeast, fermentations - alcohol, baker's yeast, Single Cell Protein, genetic improvement
11. Antibiotics - regulation and fermentations
12. Organic Acids/Insecticides/Sweeteners
13. Microbial Mining/Vitamins/Steroids

DATE PREPARED: June 16, 1992
INSTRUCTOR: D. Ogrydziak